For everyone who doesn´t know what that is: for the whole of September 2014 bloggers all over the world will post every day (or every other day) about everything and anything vegan. For more information, click here. I can´t wait to marvel at the abundance of new blogs, interesting recipes and mouthwatering photos, and discovering fellow food bloggers, and a whole bevy of vegan posts every day. Can you tell I´m excited?

What that means for this blog: basically I will do what I always do – which is post recipes that I either invented or tested. Every single day until the end of september. 50/50 sweet and savoury. Starting with sweet!

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This lovely strawberry cake I made as a birthday present. And it was gooood. And you should make it. A fluffy sponge cake base, topped with homemade strawberry jam, creamy vanilla custard, and strawberry slices. Delicious, and pretty, too.

Preheat oven to 180°C. Oil and grease a round cake tin. Mix the dry ingredients together in a large bowl. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well. Combine wet and dry ingredients and when mixed through beat with a wooden spoon for a couple of minutes. Pour the batter into the prepared tin. The mixture should be the consistency of a thick batter. Cook 45-60 minutes (baking time varies, depending on your oven, and the size of the cake pan). When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.

And this is where I deviated from the original. I used a lot more cornstarch, and added vegan butter and 1 pack of rice cream (solid) at the end. The result was a quite firm and creamy custard, similar to what I imagine pastry cream (crème pâtissière) would be like. Of course you can just make the custard like in the original recipe.

The rest is assembling. When everything had cooled down, I topped the cake with homemade strawberry jam, vanilla custard, and finally strawberry slices. Enjoy!